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FODMAP FREE Espagnole (Brown Sauce)

 

FODMAP Free Espagnole Sauce

FODMAP Free Espagnole Sauce

FODMAP FREE Espagnole or Brown Sauce
Author: 
Recipe type: Sauce
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Espagnole, or brown sauce, is one of the classic "mother sauces" of French cooking. It is made by simmering mirepoix, tomato puree, herbs, and beef stock. This is a delicious FODMAP Free version.
Ingredients
  • ½ cup olive oil
  • 1⅓ cup mirepoix [1/3 cup carrots (coarsely chopped), ½ cup chives(diced), & ½ cup celery(coarsely chopped - you can include the leafy tops )]
  • ¼ cup all-purpose gluten free flour
  • ⅛ teaspoon xanthan gum
  • 4 cups hot basic beef stock
  • ¼ cup tomato sauce *
  • 2 teaspoons ground fennel
  • 2 teaspoons ground cumin
  • ⅛ teaspoon coarse ground black pepper
  • 1 small sachet of spices (1 bay leaf, ½ teaspoon dried thyme, 5 peppercorns, 2-3 mint leaves, 3-4 fresh parsley stems)
Instructions
  1. Prepare the sachet of spices.
  2. In a large, heavy saucepan heat the olive oil over medium heat.
  3. Make the mirepoix -- sauté the carrots, onions, and celery until the vegetables are tender but not mushy.
  4. While the vegetables are cooking, sift together the gluten free flour and xantan gum.
  5. In a separate pan, heat the basic beef stock and mix in the tomato puree.
  6. Sprinkle the flour mixture evenly across the vegetable and stir it in, until the flour is fully mixed into the olive oil.
  7. Allow the mixture to cook and thicken into a roux, stirring constantly to avoid burning the roux (approximately 1-2 minutes).
  8. Whisking constantly, pour the hot beef stock and tomato sauce into the roux.
  9. Add the sachet of spices into the sauce and simmer, uncovered, for 45 minutes to 1 hour, stirring occasionally.
  10. Remove the sachet of spices and discard it.
Notes
Use the sauce as a base for demi-glace or other sauces.
* Many canned tomato sauces are seasoned with onion and garlic.
Be sure to use tomato sauce that does not contain any added spices.

©2013, Sue Daoulas

 

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